At My Vegetarian Table: Simply Delicious

By Rasheeda Hasan

At My Table is the third book of recipes written by Rasheeda Hasan for home cooks in everyday language using family proportion and easy ways to do it in their home kitchens. This new book is a compilation of recipes for vegetarians, vegans, and non-vegetarians alike. Using the techniques, they can make the dish by adjusting the ingredients to suit their persuasion. All I can say is that this book is amazing!!! It is midday, and I am sitting here drooling over the recipes in this cookbook. She did it all. Besides mouthwatering recipes, she gave a description/history of many of the dishes, which makes it so much more interesting than just reading a recipe and trying it out. Shall I say it gives new meaning to "food for thought?"
Being a novice in cooking, I never realized just how important "technique" is. From this book, I learned that techniques could make or break a dish, not to make global infusion synch. This book contains proper methods to move your dish from just "ok." to "Wow! That is great."
What captured my attention was the serving suggestions (such as what to serve with your dish and anecdotes such as using salt with great care if you were serving bread with it rather than rice) and taking the experience to another level. Therefore, these suggestions are a welcome addition to any recipe and less stress in meal planning.
The recipes are clear and concise with an interesting variety. You can give your friends and family some new and very delicious dishes and change "not that again" to "let's have that again" with a bonus that the guests will be asking you for your recipes.
Xandra Graham

• Language: English
• Publisher: Xlibris US
• Release date: May 3, 2021
• ISBN: 9781664163553

Book preview

Copyright © 2021 by Rasheeda Hasan. 785003

All rights reserved. No part of this book may

be reproduced or transmitted in any form or by

any means, electronic or mechanical, including

photocopying, recording, or by any information storage

and retrieval system, without permission in writing from

the copyright owner.

Xlibris

844-714-8691

www.Xlibris.com

ISBN:   Softcover    978-1-6641-6356-0

             EBook        978-1-6641-6355-3

Rev. date: 06/02/2021

Contents

Foreword

LEGACY

Acknowledgments

Introduction

Herbs, Spices, and Sauces

Cilantro

Curry leaves

Mint

Parsley

Basil

Green chilies

Rosemary

Bay leaves

Chili Powder

Turmeric

Curry Powder

Coriander Seeds

Cumin Seeds

Mustard Seeds

Nigella Seeds

Fennel Seeds

Cinnamon

Cardamom

Cloves

Mace

Nutmeg

Black pepper

Saffron

Sesame oil

Oyster sauce

Worcestershire sauce

Miso

Old World Spice Rubs and Blends

Garam Masala (Indian spice blend)

Biryani Masala (Indian spice rub)

Curry Powder (Indian spice blend)

Sambar Powder (Indian Spice Blend)

Dukkah (Egyptian Spices and Nuts Mix)

Za’atar (Middle Eastern Spice Blend)

Harissa (Middle Eastern Spice Blend)

Ras-El-Hanout (Middle Eastern Spice Blend)

New World Spice Rubs and Blends

More About Herbs and Spices

Importance of Aromatics in Vegetarian Dishes

Bhunao

Tandoor

Dum (slow cooking) and braising

Talna (frying food)

Stir-frying

Sautéed food

Rules for Deep-Frying

Tadka

Everyday Tips and Techniques in Cooking

Roast Vegetables

Blanch Vegetables

Sweat Vegetables

Sauté Vegetables

Braise Vegetables

Tempering 

Cooking with Yogurt

Cooking Perfect White Rice

Legume Love Affair

Masoor Dal

Mung Dal

Chana Dal

Urad Dal

Chickpeas (Garbanzo Beans)

Toor or Arher Dal

Red Kidney Beans

Dal with Five Different Lentils

Dal Fry

Bengali Dal with Vegetables

Khatti Dal with Sprouts

Dalcha with Chana Dal (Split Peas)

Khadi Dal (Dry Red Lentils)

Dal Makhani

Dry Urad Dal (Split Black Lentils)

Punjabi Chole

Rajma

Colors of the Rainbow

Vegetable Curries

Vibrant Potatoes, Carrots, and Peas Curry

Steamed Vegetables in Butter Sauce

Rainbow Delight (Healthy Japanese Style Vegetables)

Roasted Snow Peas and Asparagus

Curried Cauliflower and Carrots

Stir-Fried Zucchini

Bottle Gourd (Kaddu) and Chana Dal (Split Peas) Curry

Cumin flavored Potatoes

Matar Paneer (Green Peas with Paneer)

Palak Paneer (Spinach with Indian Cheese)

Sautéed Eggplant (Baigen Sabzi)

Arvi (Eddoes) Curry

Spicy Stir-fried Corn

Spicy Yogurt and Potato Curry (Aloo ka Khorma)

Mixed Vegetable Curry

Yummy Green Beans

Sautéed Okra

White Radish (Daikon) and Fenugreek Curry

Curried Pointed Gourd (Punjabi Style)

Green Beans Hyderabadi Style

Spinach and Lotus Roots (Kamal Kakri) Kashmiri style)

Aloo Methi (Potatoes with Fenugreek Leaves)

Tomato Chutney

Spinach Korean Style

Eggplant Chinese Style

Turnip (Shalgam) Curry

Spicy Classic Curries

Baghare Baigen (Spicy Eggplant)

Domoda (Gambian Tomato Kutt)

Galayet Bandora (Jordanian Tomato Sauce)

Made with Love

Rice Dishes

Khushka (White Rice)

Persian Rice

Qubooli

Kichadi

Vegetable Pulao (Pilaf)

Saffron Risotto

Mediterranean Dishes

Fasoloda (Greek Navy Beans and Orzo Soup)

Baba Ganoush (Eggplant Dip)

Chickpeas Dip (Hummus)

Sautéed Cauliflower Sicilian Style

Vegetarian Stuffed Bell Peppers

Braised String Beans (Lebanese)

Pasta Dishes

Angel Hair with Feta and Herbs

Mediterranean Style Pasta

Sicilian Zucchini Pasta

Pasta Primavera

Pasta Salad

Fettuccini Alfredo

Vegetable Lo Mein

Easy Macaroni and Cheese

Eat Light and Stay Healthy

Salads and Soups

Greek Salad

Kale Salad

Three Bean Salad

Soups

Broccoli Soup

Chinese Chicken Corn Soup

Pasta e Faggioli (Italian Pasta and Bean Soup)

Leek and Potatoes Soup

Miso-based Squash and Corn Soup

Lentil Chowder (Italian Lentil Soup)

Epilogue

Foreword

At My Table is the third book of recipes written by Rasheeda Hasan for home cooks in everyday language using family proportion and easy ways to do it in their home kitchens. This new book is a compilation of recipes for vegetarians, vegans, and non-vegetarians alike. Using the techniques, they can make the dish by adjusting the ingredients to suit their persuasion. All I can say is that this book is amazing!!! It is midday, and I am sitting here drooling over the recipes in this cookbook. She did it all. Besides mouthwatering recipes, she gave a description/history of many of the dishes, which makes it so much more interesting than just reading a recipe and trying it out. Shall I say it gives new meaning to food for thought?

Being a novice in cooking, I never realized just how important technique is. From this book, I learned that techniques could make or break a dish, not to mention, makes global infusion synch. This book contains proper methods to move your dish from just ok. to Wow! That is great.

What captured my attention was the serving suggestions (such as what to serve with your dish and anecdotes such as using salt with great care if you were serving bread with it rather than rice) and taking the experience to another level. Therefore, these suggestions are a welcome addition to any recipe and less stress in meal planning.

The recipes are clear and concise with an interesting variety. You can give your friends and family some new and very delicious dishes and change not that again to let’s have that again with a bonus that the guests will be asking you for your recipes.

Xandra Graham

Thank you, Rasheeda, for making my mealtime a wonderful and exciting experience.

Xandra Graham

Dedicated to my granddaughter,

Marium Ahmad

LEGACY

"ALL GOOD MEN AND WOMEN MUST TAKE RESPONSIBILITY TO CREATE LEGACIES

THAT WILL TAKE THE NEXT GENERATION TO A LEVEL WE COULD ONLY IMAGINE"

JIM ROHN

Acknowledgments

It is impossible to acknowledge all the help that has gone into the pages of this book. First and foremost, I want to say that I learned all or most of what I know from two giants, my mother, and my mother-in-law. They will forever be part of my life, though they are not of this world anymore. To start, I want to say that my mother strongly influenced many aspects of my life. She taught me everything I know about the essentials of domestic life. She was a great cook and would have never settled for anything but the best flavors, textures, and taste when she made the family meals. She was a connoisseur in matters of taste.

By her example, my mother-in-law taught me that love and patience are fundamental in life. She appreciated my food and watched me cook. The best part was that she shared and taught me some of her best and most treasured recipes. When she realized that I needed help, she provided it in such a frank and measured way that I enjoyed the learning experience and never had trouble in that area ever again. These two precious women filled my life with sweet memories and taught me many necessary skills involved in Indian cooking, including making perfectly puffy phulkas (Indian tortillas).

To Xandra Graham, my best friend, who read my manuscript with energy and passion beyond words and then went on to thank me for sharing it with her. Xandra, your confidence in me and your sincerity are like fresh air to me.

Thanks to Rana Hasan, our daughter-in-law, for her unwavering love, support, and encouragement with this vegetarian book project and her valuable positive feedback on recipes from my previous books.

Thanks to Marium Ahmad, our granddaughter, for her kindness, love, and devotion to my project. She dedicated her precious time to work with images, cover design, and some book editing despite time constraints from her work commitments. Marium, you have been with me on this journey, helping me stay on task. You gave me hope that my vision of my book in every home may become a reality one day. I love you.

Finally, a sincere thanks go to my nephew, Bilal. There are no words to express my gratitude for the help and support he provided by editing my manuscript. Proofreading and editing are the most difficult parts of any writing. He offered to do it and spend countless hours shaping my work with great panache while remaining gracious throughout. Thank you, Bilal!

Introduction

When we talk about vegetarian food, India comes to mind. The concept of vegetarianism and its practice started in ancient India. A significant number of people in India are vegetarians. Vegetarianism took a firm hold among the Hindus and Jains. But later records also show that Mediterranean and Middle Eastern people adopted dietary habits similar to vegetarianism.

While vegetarians don’t eat meat, they eat animal products such as milk, dairy, and eggs. On the other hand, a vegan diet is